Isolation and Characterization of Yeast Taxa Present in the Fruit of Taxo (Passiflora sp., Tree Tomato, Solanum betaceum), Capable of Fermenting Under Conditions Similar to Grape Must

This project focuses on exploring microbial biodiversity, specifically the isolation and identification of wild yeasts present in the tree tomato fruit (Solanum betaceum) in Ecuador. The main goal is to find strains with biotechnological potential capable of fermenting substrates, simulating grape must conditions. The methodology involves obtaining and spontaneously fermenting pitahaya must (used as an alternative medium), progressive isolation of microorganisms on YPD medium supplemented with tetracycline, and rigorous strain selection. Selection criteria are based on desirable characteristics such as high ethanol yield and tolerance to adverse conditions (pH, sulfites, temperature), while discarding those that produce undesirable byproducts (H2S, volatile acidity). Identification will be performed using carbon assimilation tests (auxanogram) and commercial API kits. Finally, the growth kinetics of the selected strains will be evaluated, and freezing will be implemented as a preservation method. This effort aims to expand the local strain collection for future applications in the food and biotechnology industries, leveraging the country's mega-diversity.<br/><br/><b>Goal</b>: <br/>To isolate and characterize yeast taxa present in the tree tomato fruit (Solanum betaceum) that demonstrate fermentation capability under conditions similar to grape must.<br/><br/><b>Research lines</b>: <br/>Biodiversity and genetic resources